According to legend, this dish was created by Yu Shi, an imperial wife of Bi Qiang, the "four ministers" in shitai county in the Ming Dynasty. Once, the emperor suddenly visited Shangshufu, and besides delicacies, Mrs. Yu specially cooked a Huizhou home-cooked dish-hot pot.
Unexpectedly, the emperor ate with relish and praised him endlessly. Later, when the emperor learned that the delicious hot pot was actually cooked by Mrs. Yu herself, he said that it was still a "one-pot"! The name of the dish was hammered.
Extended data:
The cooking of "Yipin Pot" is more exquisite. In the hot pot, the bottom of the pot is covered with dried bamboo shoots, the second layer is covered with a piece of meat, the third layer is white tofu or fried tofu, the fourth layer is meatballs, and the fifth layer is covered with vermicelli, decorated with spinach or day lily, with seasoning and appropriate amount of water, and then cooked with slow fire. This dish has a strong local flavor, thick and fresh taste, and is attractive to appetite.
After each layer is laid in turn, it must be burned fiercely to make the whole pot boil for a few minutes, and then simmered for three or four hours with warm fire. From time to time, the original soup is poured from top to bottom with a spoon to penetrate its flavor. Yipin pot is well fired, oily but not greasy, rotten but not melted, hot but not hot, cold but not cold, maintaining the perfect combination of color, fragrance and taste.